I’m playing with a new title for the blog today, one that I feel better sums up what this blog is about. I hope you like it! Keep on smiling.
Ashley
Easy-Breezy Trail Mix
When you’re feeling hungry and you don’t know what you want
you reach into the cupboards and start pulling things out.
Slivered almonds, dried cranberries, some roasted coconut chips,
mixed nuts–including pecans– and some dark chocolate chips.
Tossed in a bowl, bursts of sweetness and perfect crunch
this is the snack I craved so much.
Easy-Breezy Trail Mix
2 tbsp slivered almonds
2 tbsp dried cranberries
1 tbsp dark chocolate chips
1 tbsp roasted coconut chips (I recently discovered these at Trader Joe’s)
3 tbsp mixed nuts
Enjoy!
Feel-Good Food: Quinoa Veggie Bowl
I’ve fallen in love with quinoa. I might be a little late to the game, but still, I’ve arrived. And I’m ready to play.
Does the name “quinoa” frighten you? Well, don’t be. Here are the basics: quinoa is a considered a whole grain but is actually a seed, its easy to cook, is a complete protein, and tastes great by itself. To translate: it’s filling, delicious, and you can make it in less than 15 minutes. It’s tiny and round and can be used in place of rice in things like burritos or stir frys. You can read more in this article.
I bought my quinoa in bulk from Whole Foods for about $3.69 a pound.
So, now that you have an idea of what quinoa is, what should you do with it?
Like I mentioned already, it’s easy to cook. I was inspired by Caitlin Boyle’s Veggie Bowl recipe, which you can find in her book, “Healthy Tipping Point.” She has tons of great ideas for making veggie bowls using different grains like millet or wheat berries, and fillings from vegetables to nuts.
Quinoa Veggie Bowl
1 cup uncooked quinoa
4 cups water
1 can black beans, drained
1 cup corn, either fresh or frozen
1 cup fresh or frozen mix of red, green, and yellow bell peppers
shredded cheddar cheese, optional
1 tsp chili powder
1 tsp garlic powder
1 tsp minced onions
1 tsp onion powder
1. Fill a medium saucepan with water over medium heat and bring to a boil. Add quinoa and boil for 9-10 minutes.
2. While quinoa is boiling, place the drained black beans in a small saucepan over medium heat. Add chili powder, garlic powder, minced onions, and onion powder. If you’re using fresh or canned corn, add that to the saucepan. I used frozen corn, so I cooked it in the microwave for two minutes before adding it to the black beans.
3. Once the timer goes off for the quinoa, drain as much water as you can, and set the saucepan back on the burner. Turn off the heat and let the quinoa stand for a few minutes before fluffing with a fork.
4. I used frozen bell peppers, so after fluffing the quinoa, I cooked the peppers in the microwave for 2 minutes.
5. Add everything into the saucepan with the quinoa, sprinkle salt and pepper on top, along with a sprinkle of cheese.
Enjoy!
Spring Crepes
One of my favorite meals involves crepes. Delicious, buttery crepes. Usually, my sister bakes chicken with Italian seasoning and I cook up the crepes and some mushrooms (for my boyfriend, who doesn’t eat meat). We fill the crepes with the chicken and spinach, along with mozzarella cheese.
Tonight, I didn’t want the chicken, so I tried an all-veggie crepe. I cooked up a few spears of asparagus with a little bit of extra-virgin olive oil. As I began to fill my crepe, I considered (for a second) whether or not to put mushrooms in the crepe as well. I decided against it. Sitting down, surrounded by my family (my sister and her boyfriend came over too), we laughed and swapped stories about our day, even if it was a short dinner. I enjoyed a delicious, rich, and spring-like vegetable crepe.
What’s the point of this story?
I was happy. It wasn’t the crepes. It wasn’t the veggies. It was enjoying such a great meal with people who love you.
Why did I share?
Because I want to know what “little things” made you happy today.
Keep on smilin’,
~Ashley
My poetry blog
I haven’t written there in awhile. Probably a year or two. I wanted to bring it back to life, and wanted to share it with you:
http://mindwanderer22.blogspot.com/
Hope everyone who celebrated had a wonderful Easter!
~Ashley
Remember Your Blessings
Remember to count your blessings, every day. No matter how small, they are still blessings. This week is a special one; tomorrow is Good Friday. I haven’t been feeling the best all week. I’ve been slow-moving and incredibly tired for no good reason. I’ve slept a lot and woken up not feeling rested. But then I remember what I believe, what God did for me, and how He’s an active participant in guiding my life. I’ve been listening to Gabrielle Bernstein’s en*theos May Cause Miracles conference, and the main points I’ve been taking from the series of interviews is to never give up, because you are here for a purpose. Every where I go I hear this same message: You are loved and worth it. And sometimes, we lose sight of that. And that’s why you need gratitude lists, prayers of thanks, and countings of blessings. And that love, above all, is the most important. Love conquers all.
Small Kitchen Cooking (SKC) How-To: Iced Hazelnut Mocha
Hi, everyone! I’m starting a new series for my recipes called “Small Kitchen Cooking,” (for short, “SKC”) and I thought the perfect way to start it off would be with one of my favorite things in the entire world, coffee.
Now, I do believe that a great cup of coffee from a coffee shop is worth it. But we don’t want to do that everyday, and when you find out how easy it is to replicate those drinks at home, why not try it?
And believe me, this hazelnut mocha is easy-peasy.
Iced Hazelnut Mocha
Ingredients:
1/2 cup strong coffee or 1/2 cup regular coffee (see note below)*
2 ice cubes (see note below)
1 tablespoon hazelnut syrup (you can find these in the coffee aisle at your local grocery store)
1 tablespoon chocolate syrup
1/2 milk of choice (I use 1%)
Container with an air-tight lid
Directions:
1. Pour coffee into a coffee mug. Add ice. Set aside.
2. In the container, add in the hazelnut and chocolate syrups, along with milk.
3. Pour the coffee into the container.
4. Put on the lid, and shake. Shake, shake, shake! (For about 20 seconds.)
5. Pour into tall chilled glass.**
6. If you’re feeling particularly springy or summery, use a straw with an umbrella. Enjoy! 
Notes:
*To make the strong coffee, here’s how I do it with my basic 12-cup coffee maker: Fill water up to the four-cup line. I add one scoop of coffee (I use a 1/4 cup) per two cups. For strong coffee however, you’ll need to add two scoops per two cups. This means for four cups of coffee, you’ll need four scoops. This is optional. The strong coffee will give the drink a stronger flavor.
** Tip for chilling the glass: place two ice cubes into the glass you plan on using for the drink. Remove ice before pouring in coffee.
I hope you enjoy this and try playing around with it too! Tell me what kind of iced drinks that you like to order in coffee shops, but would like to make at home (or have made at home). I’d love to know! Also, if you’re a tea drinker, try out this iced green tea with apple juice recipe.
Happy Monday!
~Ashley
